Charred Nectarine & Goats' Cheese Salad With Mustard Dressing

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Tear your ciabatta[s] into bite-sized pieces and add them to a baking tray with a drizzle of olive oil and a pinch of salt

Put the tray in the oven for 6-7 min or until golden and crisp – these are your crispy croutons

Cut your nectarines in half lengthways, around the stone[s]

Remove the stone[s] using a spoon

Chop half your nectarine[s] into 6 wedges per person and set the remaining nectarine aside

Chop the reserved nectarine roughly and add it to a food processor

Add your wholegrain mustard with your white wine vinegar, 1 1/2 tbsp [2 1/4 tbsp] [3 tbsp] olive oil and a generous pinch of sugar, salt and pepper

Blitz until smooth – this is your mustard dressing

Chop your tomatoes roughly

Cut your cucumber into quarters lengthways, then dice roughly

Wash your lettuce, then pat it dry with kitchen paper

Remove the outer leaves from the lettuce and shred the inner core

Wash your salad, then pat it dry with kitchen paper

Combine the mustard dressing, torn lettuce and shredded inner core in a large bowl with the salad

Add the chopped tomatoes, diced cucumber and dried cranberries and toss until fully combined – this is your salad

Crumble your goats' cheese into rough bite-sized pieces

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a high heat

Once hot, add the nectarine wedges and cook for 1-2 min on each side, or until charred – these are your charred nectarine wedges